Maple & Soy Glazed Steak

Lately, I’ve been trying to change things up with our typical dinner routine.  I don’t think we’ve eaten the same dinner three times since we’ve moved into our new place in Philly.  I am having so much fun trying new recipes from my magazines, friends, and other bloggers.

I wanted to try a new recipe with steak, remembering that my Dietitian told me I could absolutely add certain cuts of red meat into my repertoire.  I found this recipe from Cooking Light and wanted to try it out with a leaner cut of beef.  I made this Flank Steak recipe with Top Round Steak and it turned out fabulously.  It was such a nice change to be able to eat some steak.  I would imagine as it gets warmer, I’d love to try this out on the grill… mmm!

Maple and Soy Glazed Steak


1 lb Top Round Steak (or other lean cut), trimmed of any excess fat

3 Tablespoons Low Sodium Soy Sauce

3 Tablespoons 100% Pure Maple Syrup

2 Tablespoons Mirin or Sake

1 teaspoon Grapeseed Oil (or other oil)

1 teaspoon Hot Sesame Oil

1 Tablespoon Sriracha Sauce

Black Pepper & Sea Salt

Green Onion for Garnish, optional


1.  Salt and Pepper the steak.  Place the steak in a large ziplock bag with the rest of the ingredients, turning and sloshing around to mix.  Let the steak marinate in the refrigerator for 20-30 minutes up to a few hours.

2.  Heat a cast iron skillet over medium-high heat.  Place the steak on the heated skillet (reserving the marinade) and cook for about 4-5 minutes.  Flip and cook until it reaches desired degree of doneness.  I tried to take mine off when it reached medium-rare since it would cook a little longer once removed.

3.  Meanwhile, bring the marinade to a rolling boil in a separate pot.  Cook while the steak is cooking, then brush the steak with the remaining glaze during the steak’s last minute or so of cooking.

4.  Remove the steak and let rest for five minutes before cutting diagonally against the grain, into very thin slices.  Top with a sprinkle of green onion and serve.

Steak's ready to rock and roll!

Steak’s ready to rock and roll!

photo 3 (8)

photo 2 (8)

I really enjoyed the combination of sweetness, saltiness, and even the bit of spiciness that this marinade brought to the steak.  We happened to buy the steak the same day I made my very favorite Shaved Asparagus Pizza & Cauliflower Pizza Crust, so this dinner was a HUGE hit!
Need more inspiration?  Check out these other yummy marinade recipes to try.
Sweet & Spicy Citrus

Sweet & Spicy Citrus

Wasabi Marinade

Wasabi Marinade

Emily's Chicken Marinade

Emily’s Chicken Marinade




Healthy Dinner Idea: Steak, Baked Potato, & TBM

It’s hard to eat healthy and keep yourself interested in what you’re eating.  I know it’s easy to get stuck making the same things over and over again because they’re safe.  You know how many calories, or points, or whatever you count… and it’s not hard to get stuck in a dinner rut.

I have been trying to avoid this dinner rut by making new and exciting meals but keeping to my diet.  I make a lot of chicken, salmon, eggs, and tons of salads.  This week, I wanted to expand my horizons and try out steak.  

Of course, I love steak, and I’ve eaten it a million times… but with my new diet, and my the advice of John the Dietitian, I have to stick with lean beef– not the usual Rib Eye.  😦

The cut of meat I decided to try out first was a Top Sirloin Steak.  It was super cheap at the market, and I could see just by looking at it that there wasn’t much fat in it.  I marinated the steak in a gallon ziplock back for about an hour.  The marinade consisted of a little bit of Sunflower Oil (Trader Joe’s), Worcestershire Sauce, Rice Vinegar, Lemon Juice, Sea Salt, Black Pepper, & Minced Garlic.  Pretty simple.  I cooked the steak in my new cast iron skillet, for maybe five minutes on each side.  I took the steak off and let it sit for 5-10 minutes before slicing against the grain.

The steak was a little bit more tough than my typical Rib-Eye, but it was still really good.  The pieces that were on the rarer-side were even more delicious, so I might try to not overcook it next time.  I also would love to try an Asian marinade too!

Yummy steak!

Along with the steak, we baked some potatoes.  I was inspired by Robert Irvine’s Hasselback’s Roasted Potatoes that were featured on “Best Thing I Ever Made” which looked absolutely bomb.  (amazing) lol.  

Robert Irvine’s Hasselback Potatoes…. WOW! Wish mine came out that way… lol.

Since his potatoes are drenched in butter, basted with butter, then cooked with 3 Cheeses… I decided to just take his method from the Hasselbacks.  I sliced the potatoes 3/4 of the way down into several thin slices.  This opened up the potato which allows it to fully bake on the inside but get nice and crispy on the outside.  

First, I soaked the 3/4 of the way cut poatoes in a big bowl with lemon juice (plop the lemon in there too!).  This was also inspired by Robert Irvine and prevents the potatoes from turning color!  I also think it kept it nice and fluffy too.  When I was ready to bake them, I took them out, patted them dry, and sprayed them with just a touch of Olive Oil & Salt & Pepper.  Four of these were baked in the oven on 400 degrees ontop of a foil-lined baking sheet.   They turned out great.

Make sure you don’t slice them all the way through! They will open up just a crack when they bake.

Finally, in the grand story of this exciting new meal, I’ll tell you about the TBM. I actually happened to make these first!  I started this meal off with a nice, fresh , little salad topped with Tomato, Basil, & Mozzarella.  

The tomatoes I used for this experiment were “Kumato“s.  From my recent Wegmans shopping trip, they’re just smaller tomatoes… they’re a little bit sweeter than Grape Tomatoes and have a reddish-brown color.  I love them.  

They might be “ugly” tomatoes, but they’re so sweet

I stacked slices of the Kumatos with a small square of fresh Part-Skim Mozzarella, and small Basil leaves.  They were finished off with a splash of Balsamic Vinegar & just a pinch of Sea Salt & Pepper.  For showing-off-to-you-people purposes, I held it all together with a basil-topped toothpick.  MMM!

How pretty! Super easy too…

Finished product

Do you have a meal that you’ve recently tried for the first time?  – OR – Do you normally keep to the same rotation of dinners?  

How cute is Miss Stella?! She’s snuggling with her crab stuffed animal. Had to throw this one in there!